Salsa de Tomatillo con Chile de Árbol from the World’s Premier Culinary College

by Doc_Smith on October 26, 2009

{ 7 comments… read them below or add one }

dcavazos53 October 26, 2009 at 4:48 pm: Thank you so much chef. My husband is from Mexico and I had a molecajete when we were first married, almost 35 years ago. I didn’t know how to cure it and things were full of rocks!!! I didn’t use it again (like people afraid of pressure cookers.) Now I know how to season it and can’t wait to go back to Mexico to buy another one. Thanks again. Can’t wait to make the salsa (with a stick blender) this weekend!!!
tennwhitetrash October 26, 2009 at 4:49 pm: Does the Molcajete make it taste different or just give it a different texture? Also, why do you boil the Tomatillos?
JamesErics October 26, 2009 at 5:46 pm: You Rock !! Great Skill on describing very fine detail, which generally are not mentioned in the recipes so when someone try it, they left out with confusion due to lack of clarity.
mrscookgardnerplus October 26, 2009 at 5:59 pm: I do a different version of this salsa, but the molcajete sure adds a different taste to it and i dont have one so i have to stick to the blender. Also on mine i like to add a few leaves of cilantro, some pepper, and a slice of onion.
Shirviu October 26, 2009 at 6:18 pm: I think the thicker one is more appealing to me. (: Thanks for the tips!
angelicaz1 October 26, 2009 at 6:58 pm: Thanks for the tip of how to cure the molcajete. You saved my husband’s teeth Lol!
BuckeyeChef October 26, 2009 at 7:48 pm: Thanks Chef, that was very nice.